Roasted Potatoes, Peppers and Shallots

This popular dish from North America's Deep South is often served in elegant New Orleans restaurants fall into their natural segments.
Preheat the oven to 200C/400F.
500 g/ 1 ? lb waxy potatoes
2 sweet yellow peppers
12 shallots
Olive oil
2 sprigs of fresh rosemary
salt and freshly ground black pepper
Serves 4
Wash the potatoes and blanch for 5 minutes in boiling water. Drain.
Peel the shallots and break them apart.
When the potatoes are coot enough to handle, skin them and halve length ways. Cut each sweet yellow pepper length ways into 8 strips, discarding the seeds and pith.
Oil a shallow oven proof dish thoroughly with olive oil.
Arrange the potatoes and 5 peppers in alternating rows and stud with the shallots.
Cut the rosemary sprigs into 5 cm/2 in lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake in the oven, uncovered, for 30-40 minutes, until all the vegetables are tender.